Lacinato kale

Description

Lacinato kale grows 2 to tall and has dark blue-green leaves with an "embossed texture"; its taste is described as "slightly sweeter and more delicate" than curly kale and "slightly bitter [and] earthy". The lacinato variety is sometimes called dinosaur kale because its bumpy leaves may resemble what dinosaur skin looked like, and perhaps because the unique appearance of the leaves is evocative of primordial flora. Because of its taste, it has been called "the darling of the culinary world".

Preparation and dishes

Lacinato kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavourful ingredients; in Campanian cuisine, anchovies are often added.

In Tuscan cuisine, lacinato kale is often used in ribollita (literally: "reboiled"), a thick, hearty soup made up of ingredients cooked for a meal the day before.

In Dutch, it is called (as in German) palmkool or palmkohl, referring to the palm-like shape with the leaves growing from the stem, especially after the bottom leaves are harvested. In Swedish and Finnish, it is known as svartkål or mustakaali, meaning 'black cabbage'.

Lacinato kale, known in Spain as Galician cabbage (berza gallega), is a key ingredient in Galician broth (caldo gallego). For this recipe, it is cooked with potatoes, white beans, and pork shoulder.

Cultivation

Lacinato kale dates to the 18th century in Italy. This cultivar is popular among gardeners because of its colour and texture, and was amongst the plants Thomas Jefferson recorded in his 1777 garden at Monticello. The plant grows to a height of 2 ft, with blistered leaves often over 30 cm in length and 2–4 in wide. The straplike leaves are typically harvested from the bottom of the stem, leaving the remainder of the plant resembling a palm tree.

Notes

References

References

1. "lacinato". [[Oxford University Press]].
2. {{Cite Merriam-Webster. lacinato kale
3. (2005). "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table". Random House Digital, Inc..
4. (2009). "Edible Heirlooms: Heritage Vegetables for the Maritime Garden". Skipstone.
5. "CAVOLO NERO". [[Cambridge University Press]].
6. "Cavolo nero". [[HarperCollins]].
7. "cavolo nero". [[Oxford University Press]].
8. (2010). "cavolo nero". [[Oxford University Press]].
9. (2008). "A16: Food + Wine". Random House.
10. (2003). "Great Greens: Fresh, Flavorful, and Innovative Recipes". Chronicle.
11. "Tuscan Kale - Dr. Weil's Garden".
12. (2005). "The Encyclopedia of Healing Foods". Simon and Schuster.
13. (2010). "Fast, Fresh, and Green: More Than 90 Delicious Recipes for Veggie Lovers". Chronicle.
14. (2012-10-30). "Lacinato Dinosaur Kale". Farmer D Organics.
15. Soler, Ivette. (2011). "The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden". Timber Press.
16. Ross, Jenny. (2011). "Raw Basics: Incorporating Raw Living Foods Into Your Diet Using Easy and Delicious Recipes". Hay House.
17. Dickie, John. (2008). "Delizia!: The Epic History of the Italians and Their Food". Simon and Schuster.
18. (2005). "75 Exciting Vegetables for Your Garden". Gibbs-Smith.
19. Ryrie, Charles. (2003). "The Country Garden". Reader's Digest.
20. Jefferson, Thomas. (2002). "Thomas Jefferson's Garden Book". Thomas Jefferson Memorial Foundation, UNC Press.
21. (2010). "The Complete Idiot's Guide to Heirloom Vegetables". Penguin.